Serves: 6 portions
Ingredients
345g Plain Flour
110g Caster sugar
215g Butter
1 Egg
1 tsp Vanilla essence
Method
In a mixing bowl: put the flour, sugar and butter in. Beat till crumbly. Add egg and vanilla essence. Beat till it comes together. Take out of bowl and let rest in fridge for an hour. Roll out about 2mm thick. Cut out a round bigger than the size of your tart case. Press down into case and mould it round the shape. Place paper on top and put rice or baking beans on paper. Bake in oven 160 degrees Celsius for 15 minutes or till light brown.
Ingredients
250g Pumpkin
1 tbl Cinnamon
1tbs nutmeg
3 eggs
50g double cream
50g caster sugar
Method
Boil the pumpkin until soft, drain and mash with no lumps.
Add cinnamon, nutmeg and sugar.
Add cream and eggs.
Place mixture in tart case. Put in oven 140 degrees Celsius and bake for 15 min or till set. Cool down. Slice and serve with ice cream or double cream.
Enjoy
Jazzman Summers
Chef de Partie
